Chicken Gyros the ultimate Greek Street Food and added TZATZIKI recipe
- Replies 3
Did you know a buying a Gyros in Greece it's actually served with chips inside!
The ultimate Greek street food we all have a slight (intense) obsession with. I like to marinate the chicken in a little Greek yogurt. This tenderises the meat and keeps it juicy without the risk of over tenderising which is exactly citrus can do. Plus it gives the chicken a great char when grilled!
serves 6
recipe by Mary Kouzina
CHICKEN
1 kg chicken thighs.
5 Tbsp extra virgin olive oil.
2 Tbsp Greek yogurt.
2 cloves crushed garlic.
1.5 Tbsp Greek herbs from the spice section although if you can find it just add more oregano and garlic powder
1 tsp dried oregano.
1 tsp paprika.
Salt and pepper.
Lemon juice for after grilling.
TZATZIKI.
500g Greek yogurt.
1 cucumber.
3 cloves of garlic.
Juice of half a lemon.
2 Tbsp white wine vinegar.
A drizzle of olive oil.
Salt to taste.
GYRO EXTRAS. To serve
Pita bread.
Sliced tomato.
Sliced Spanish onion added raw
Olive oil fried potatoes chips.
Paprika.
FOR THE TZATZIKI.
Begin by draining the yogurt. Place a strong absorbent paper towel on top a strainer and scoop the yogurt on top. Leave the yogurt to sit for a couple of hours or over night covered with cling wrap.
Add the yogurt to a bowl. Half the cucumber and scrape out the seeds. Grate then squeeze firmly between your hands to rid of excess water then add to yogurt.
Grate in the garlic, add the lemon, vinegar, salt and stir well. Refrigerate.
FOR THE CHICKEN.
In a bowl combine yogurt, herbs, garlic and oil and mix well. Massage onto chicken thighs. Set aside to marinate for a few hours. To cook, grill on a grill plate OR frypan on stove top for up to 5 minutes on each side or until cooked. Slice the chicken thighs and shower with lemon juice. Serve when hot to build your gyros
NOTE
You can cut the chicken into bite size pieces before marinating
Also you can serve with a side of chips and even add a few to the Gyros
The ultimate Greek street food we all have a slight (intense) obsession with. I like to marinate the chicken in a little Greek yogurt. This tenderises the meat and keeps it juicy without the risk of over tenderising which is exactly citrus can do. Plus it gives the chicken a great char when grilled!
serves 6
recipe by Mary KouzinaCHICKEN
1 kg chicken thighs.
5 Tbsp extra virgin olive oil.
2 Tbsp Greek yogurt.
2 cloves crushed garlic.
1.5 Tbsp Greek herbs from the spice section although if you can find it just add more oregano and garlic powder
1 tsp dried oregano.
1 tsp paprika.
Salt and pepper.
Lemon juice for after grilling.
TZATZIKI.
500g Greek yogurt.
1 cucumber.
3 cloves of garlic.
Juice of half a lemon.
2 Tbsp white wine vinegar.
A drizzle of olive oil.
Salt to taste.
GYRO EXTRAS. To serve
Pita bread.
Sliced tomato.
Sliced Spanish onion added raw
Olive oil fried potatoes chips.
Paprika.
FOR THE TZATZIKI.
Begin by draining the yogurt. Place a strong absorbent paper towel on top a strainer and scoop the yogurt on top. Leave the yogurt to sit for a couple of hours or over night covered with cling wrap.
Add the yogurt to a bowl. Half the cucumber and scrape out the seeds. Grate then squeeze firmly between your hands to rid of excess water then add to yogurt.
Grate in the garlic, add the lemon, vinegar, salt and stir well. Refrigerate.
FOR THE CHICKEN.
In a bowl combine yogurt, herbs, garlic and oil and mix well. Massage onto chicken thighs. Set aside to marinate for a few hours. To cook, grill on a grill plate OR frypan on stove top for up to 5 minutes on each side or until cooked. Slice the chicken thighs and shower with lemon juice. Serve when hot to build your gyros
NOTE
You can cut the chicken into bite size pieces before marinating
Also you can serve with a side of chips and even add a few to the Gyros
Last edited:
.png){kind=icon}
